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Messages - jeffy

Pages: 1 ... 147 148 [149] 150 151 ... 183
2221
Equipment and Software / Re: Wort chilling
« on: February 07, 2011, 05:43:42 AM »
I'm also in a region where the ground water doesn't get colder than about 70F.  I pump the wort out of the kettle, through a Heart's counter-flow chiller cooled at first with hose water and back to the kettle until the wort is about 90F.  This takes about 20 minutes, but I use that time as a whirlpool, since the outlet back to the kettle is at an angle into the wort.  I then switch from hose water to ice water with another pump. 
I'm thinking of getting a more efficient counter flow chiller, perhaps a plate style chiller to speed this process up.  Right now it takes at least 40 minutes to get to the 50F mark.  I use that time to clean everything up with the hot water I collected from the initial heat exchange.

2222
All Grain Brewing / Re: Killing enzymes?
« on: February 05, 2011, 03:45:44 PM »
So, according to tschmidlin, and I have no reason to not believe what he says - I respect his knowledge, if some of these enzymes re-nature what would be the effect of starting hot, say 170f, and letting the mash cool down to 150?

I tried that once and it made a much less fermentable wort. One mash had rests at 144°F and 158°F, and the other started at 158°F and dropped to 144°F over the course of about an hour and a half. The control wort had about 65% RDF, and the other was about 45%. I don't have the notes with me.

Alpha amylase requires the beta amylase products to produce a reasonably fermentable wort. Doing it in reverse would be easier, but isn't really possible.

This hasn't worked for me either.  If you could start a mash at 160 and leave it for a long time, until say, it dropped to 148, you'd have a very fermentable wort.  My experience with this has been the opposite.  Sweeter and higher final gravity.

2223
The Pub / Re: For all you engineers.....
« on: February 04, 2011, 07:24:45 PM »
That thing is never going to work unless they re-align the Pfetzer valve with the sommel flange.

No, that's the beauty of this model!  They've added a pre-ionization nebulizer that maintains valve alignment automatically.
Yes, but if the free floating freebus isn't calibrated to the orbital ionizer then it's totally useless.

2224
Beer Recipes / Re: IPA recipe help
« on: February 03, 2011, 07:02:49 AM »
I thought it was fine at first then noticed the very small amount of Victory.  I'd add way more of that, as much as the two pounds that hokerer suggested.  It can convert the enzymes just fine I would think.

2225
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/4 Edition
« on: February 03, 2011, 05:11:01 AM »
I get to oversee the judging of the Best Florida Beer Professional Competition on Saturday.  We have over 100 craft beers brewed and sold in Florida entered this year.
Sunday I really need to move some beer around.  I've got 20 gallons of beer in fermenters that is begging to be consumed.

2226
I brew three or four of my standard beers to keep up with my personal demand, IPA and Rye IPA on US and Belgian yeasts, Export Lager are always on tap, but the only seasonal beer I make is Belgian Witbier, which I always brew in the winter when my citrus trees have ripe fruit.  I should be doing that pretty soon.

2227
General Homebrew Discussion / Re: Groundhog's Day!
« on: February 02, 2011, 01:22:53 PM »
Oh, and to answer the OP - no, I don't have any specific dates when I normally brew.

I try to take the day off for my birthday every year (2/14) to brew.  That's my plan again this year.
Born on Valentine's Day, married on Groundhog's Day?  February is a busy month for you!

Ok everyone, here's a visual . . . Denny as cherub/cupid.

Now try to get that out of your head. ;D

I was thinking more of the furry animal.  That you, Denny?

2228
General Homebrew Discussion / Re: Groundhog's Day!
« on: February 02, 2011, 08:53:54 AM »
Today (Groundhog's Day) is my 31st wedding anniversary. 

Congrats!  That's unusual these days.  (Our 34th will be in June)

I brew on most holiday weekends.

2229
Equipment and Software / Re: Complete Home Brewery Kit
« on: February 02, 2011, 05:15:16 AM »
Funny.  My first kit consisted of two white buckets I got from a friend at a restaurant and some hoses I bought at The Home Despot.  Per Charlie P's instructions I drilled what seemed like 100 holes in the bottom of one of the buckets, drilled a hole in the side of the other near the bottom for the hose and voila - mash tun with a false bottom.
Since then I've bought, made, or inherited a whole lot of other stuff.

2230
I once made the "dream pillow" as described in Charlie P's book and my wife had such intense dreams with it that she had to stop using it.  Those herbs are really strong.  I'll try to find that reference and post the recipe.

2231
The Pub / Re: What "Non Traditional" Instrument do you play?
« on: February 01, 2011, 02:55:55 PM »
being older, different frame of reference.... it brought to mind an old song by Donovan called Hurdy Gurdy Man

You and me both, man!  ACID FLASHBACK!!!!

A bit late, but here you go:
http://www.youtube.com/watch?v=xqhxK_g9mrA

2232
General Homebrew Discussion / Re: Sugar
« on: February 01, 2011, 10:59:37 AM »
 "And thanks for the warning of detonation - in FACT, I lost 6 22oz bottles due to explosions on my last batch.  I then put it down to the unwise bottling into the thinner 22 ounce bottles, but I'm thinking now that it was a bad sugar distribution even then."

Or bottling a bit too soon.  You seem to have quite a lot of unfermented sugar at a FG of 1.016 for a low gravity beer.  Next time wait a bit longer or add more yeast or aerate the cooled wort better so that the yeast gets a chance to finish its work before bottling.

2233
Commercial Beer Reviews / Re: Grolsch smolsch....
« on: February 01, 2011, 09:53:28 AM »
Pasteur figured it out in the mid 1800s.

Hmm.. I thought Calrsberg discovered it. Maybe they discovered lager yeast?

Emil Hansen isolated lager yeast when working for Carlsberg.

2234
Yeast and Fermentation / Re: Fermentation schedule for Belgian Pale
« on: January 31, 2011, 05:03:05 PM »
2-3 weeks in primary, then bottle or keg. No need to secondary this style IMHO.

When people talk about long primary times leading to off flavors, they generally mean more than a couple months.

Plus, I think that pressure has an effect on autolysis, the off-flavor you may expect from a long rest on the primary.  For homebrewers there is minimal pressure because the size of the fermentor is so small.  For a pro brewer fermenting in a 60 barrel tall cylindroconical the pressure may lead to quicker autolysis.  Just a theory though.  I've never had a problem with a month or more in the primary and often go straight to the keg.

2235
The Pub / Re: How Beer Saved the World
« on: January 31, 2011, 02:22:23 PM »
I didn't really think of it as an hour long commercial for MillerCoors.  Yes, they advertised on it, and yes they showed a lot of their breweries.  No one here seemed to complain that Brew Masters was a DogFish Head infomercial.

I thought the was quite accurate. Micheal Jackson made the same points about Beer leading to the beginning of civilization. "Bread, Beer and the Seeds of Change" by Thomas and Carol Sinclair described the diet of pre-Industrial peoples as being mainly beer and bread, with the thesis that Civilization owes its existence to beer. Gregg Smith's book "Beer in America: The Early Years" said some of the same things the show did.  I didn't find anything factually incorrect.  Yes, they presented it in a humorous way, but if that makes thing inaccurate. . .

All that is true.  I doubt there are many people on this forum who wouldn't already know most of the stuff and it was certainly presented with a sensationalist tone that seemed to be marketing to the Joe Sixpack crowd.  Beer may sell stuff as well as or better than sharks seems to be the thinking.
I couldn't stay tuned to it, other than to say, "hey I know that guy!" a couple times.

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